This vibrant and refreshing salad combines crisp Chinese cabbage, tender sautéed bell peppers, juicy cucumbers, and a creamy, herb-packed yogurt dressing. Balanced with both raw and lightly cooked vegetables, this salad delivers contrasting textures and bold, tangy flavors. It’s light yet satisfying—perfect as a standalone meal or a colorful side to roasted meats, grilled fish, or veggie mains. A fantastic fusion of freshness, nutrition, and comfort, this salad will become a staple on your table.
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Yield: 4 servings
Cuisine: Fusion (European-Mediterranean with Asian vegetables)
Ingredients
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2–3 cups Chinese cabbage, shredded
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1 large cucumber, thinly sliced
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1 piece of paprika (bell pepper), sliced
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1 onion, thinly sliced
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1 teaspoon salt (for cucumbers)
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Vegetable oil (for sautéing)
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1 teaspoon sugar
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A bunch of spring onions, chopped
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3 tablespoons plain yogurt
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1 teaspoon chopped sun-dried tomatoes with basil
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1 teaspoon mustard
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1 tablespoon apple cider vinegar
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2 cloves of garlic, minced
Step-by-Step Cooking Directions
Prepare the Cucumbers
Begin by placing your thinly sliced cucumbers into a colander or fine mesh strainer. Sprinkle with 1 teaspoon of salt and toss to coat evenly. Let them sit for 10 minutes. This step draws out excess water from the cucumbers, preventing a watery salad and helping the dressing cling better. After the resting time, gently squeeze the cucumbers with clean hands or paper towels to remove additional moisture. Set them aside.
Cook the Vegetables
Heat a small drizzle of vegetable oil in a non-stick skillet over medium heat. Add the sliced bell pepper (paprika) and sauté for about 3 minutes, stirring occasionally, until slightly softened but still vibrant in color. Next, add the thinly sliced onion and continue cooking for another 4 minutes. The onion should become translucent and start to caramelize lightly, adding a sweet, mellow contrast to the rest of the salad. Remove the skillet from the heat and let the vegetables cool slightly.
Make the Dressing
In a small mixing bowl, combine the plain yogurt, chopped sun-dried tomatoes with basil, mustard, apple cider vinegar, minced garlic, and 1 teaspoon of sugar. Whisk until smooth and well combined. The dressing should be creamy, tangy, and slightly sweet, with bold umami flavors from the sun-dried tomatoes and garlic.
Assemble the Salad
In a large salad bowl, place the shredded Chinese cabbage. Add in the sautéed paprika and onions along with the drained cucumbers. Sprinkle in the chopped spring onions for a punch of freshness and mild crunch. Pour the prepared yogurt dressing over the salad ingredients and toss everything gently with salad tongs or clean hands to ensure all the vegetables are evenly coated with dressing.
Serve
You can serve the salad immediately for a crisp, refreshing texture or chill it for 30 minutes in the refrigerator to allow the flavors to meld together. Either way, it’s a flavorful and nutritious dish perfect for warm days or alongside hearty meals.
Nutritional Information (per serving – based on 4 servings)
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Calories: 130
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Protein: 4g
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Carbohydrates: 10g
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Fat: 8g
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Fiber: 2g
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Sugar: 5g
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Sodium: 320mg
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Vitamin C: 80% DV
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Calcium: 10% DV
The Origins and Popularity of the Recipe
This salad reflects the perfect blend of Eastern and Western influences. Chinese cabbage (also known as Napa cabbage) is a staple in Asian cuisines, where it is used in everything from stir-fries to fermented dishes like kimchi. Here, it’s combined with classic European-inspired elements like a yogurt-based dressing and sun-dried tomatoes. This fusion has become increasingly popular in modern kitchens, where freshness, versatility, and clean eating are top priorities. The creamy yogurt and garlic balance perfectly with the crisp vegetables, making this a go-to salad for summer meals and meal prep.
Reasons Why You’ll Love the Recipe
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Fresh and flavorful – every bite bursts with a mix of crisp, creamy, and tangy notes.
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Quick and easy – ready in just over 20 minutes with minimal cooking.
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Health-forward – filled with fiber, vitamins, and probiotics from yogurt.
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Perfect for any occasion – serve as a lunch, light dinner, or colorful side.
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Crowd-pleaser – appealing flavors and textures that even picky eaters enjoy.
Health Benefits
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Chinese cabbage is low in calories and high in vitamin C, calcium, and folate.
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Cucumbers are hydrating and contain antioxidants, including flavonoids and tannins.
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Yogurt provides gut-friendly probiotics and calcium for bone health.
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Garlic has anti-inflammatory and antimicrobial properties.
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Sun-dried tomatoes are concentrated sources of vitamins C, K, and iron.
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Apple cider vinegar may help with blood sugar control and digestion.
This salad is a powerhouse of nutrients, ideal for supporting immunity, digestion, and hydration—especially during warmer seasons.
Serving Suggestions
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Pair with grilled proteins like chicken, tofu, or fish for a complete meal.
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Serve alongside soups such as lentil or tomato for a hearty lunch combo.
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Enjoy as a wrap filling in pita or lavash with extra hummus or feta.
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Top with toasted seeds or nuts like pumpkin seeds or slivered almonds for added crunch.
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Pack it for lunch—this salad travels well and can be prepped ahead.
Cooking Tips
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Don’t skip salting the cucumbers—this ensures the salad doesn’t turn watery after dressing.
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Let sautéed veggies cool slightly before mixing to avoid wilting the cabbage.
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Use full-fat yogurt for a richer, creamier dressing (but low-fat also works).
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Chop ingredients uniformly for a balanced texture in every bite.
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Taste the dressing before mixing—adjust seasoning to your preference.
Variations to Try
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Add protein: Toss in cooked lentils, chickpeas, or shredded chicken.
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Make it spicy: Add a pinch of chili flakes or a diced jalapeño.
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Go vegan: Use coconut yogurt and skip the mustard for a dairy-free version.
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Change the herbs: Try parsley, mint, or cilantro for a different flavor.
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Swap the cabbage: Use shredded kale, iceberg, or romaine for a crunchier texture.
Conclusion
This Chinese Cabbage Salad with Creamy Yogurt Dressing is a refreshing, easy-to-make, and vibrant dish that’s brimming with flavor and nutrition. It celebrates the best of both raw and cooked vegetables while being elevated by a tangy, savory yogurt dressing. Whether you’re meal prepping, entertaining, or simply craving something light and satisfying, this salad hits the mark. Try it once and it’ll earn a spot in your regular rotation!
FAQ
1. Can I make this salad ahead of time?
Yes. It can be made up to 24 hours in advance. Store it in the fridge and give it a good toss before serving.
2. Is this recipe good for meal prep?
Absolutely! It holds up well in the fridge and keeps its crunch thanks to the cabbage.
3. Can I substitute Greek yogurt?
Yes, Greek yogurt works well and gives the dressing a thicker, tangier finish.
4. What can I use instead of Chinese cabbage?
You can use Napa cabbage, savoy cabbage, or even finely shredded iceberg lettuce.
5. Can I use red onions instead of white?
Yes. Red onions will add color and a sharper flavor, especially if left raw.
6. What can I use instead of sun-dried tomatoes?
Try chopped roasted red peppers, olives, or even a bit of tomato paste mixed into the dressing.
7. Can I serve this warm?
While it’s meant to be served chilled or room temp, you can slightly warm the sautéed vegetables and toss them just before serving.
8. Can I add cheese to this salad?
Yes! Feta or goat cheese pairs beautifully with the yogurt-based dressing and cabbage.
9. Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free. Just make sure your mustard and vinegar are certified gluten-free if needed.
10. How long does this salad last in the fridge?
It stays fresh for up to 3 days when stored in an airtight container. The flavors deepen over time, making leftovers delicious!